Nothing says summer in Louisiana more than the taste of ripe, juicy Creole tomatoes. To celebrate Creole tomato season, we asked Lafayette, Louisiana, recipe creator Jolie Meaux of Porch Wine & Gravy to come up with a recipe that’s easy, delicious, uses local ingredients and won’t break the bank. The result? Mini Creole Tomato Pies, made with a clever and easy sandwich-bread crust. (Being from Cajun country, Jolie uses Evangeline Maid brand bread, but any white sandwich bread will do).

They’re the perfect bites for everything from family cookouts to fast weeknight suppers. “These pies remind me of my Maw Maw’s cooking,” says Jolie, “and if I’m making her recipes, I’m using her mayo – Blue Plate!” (We heard dat.) Get the recipe for this Southern comfort food below and bring a little Louisiana summer to your table.

CREOLE TOMATO PIES

Ingredients

Tomato Mixture

• 2 medium Creole tomatoes
• 4 tablespoons red onion, finely chopped
• 3 garlic cloves, minced
• 3 tablespoons fresh basil, finely chopped

Pie Filling

• 6 strips cooked bacon, finely chopped
• ½ cup Blue Plate Mayonnaise
• ½ cup sour cream
• 2 teaspoons Creole/Cajun seasoning
• ¼ cup green onion, thinly sliced
• 1 cup sharp cheddar, shredded
• 3/4 cup pepper jack cheese, shredded
• 1 tablespoon Creole mustard

Pie Crust

• 12 slices white sandwich bread
• 2 tablespoons butter, softened
• Thinly sliced tomatoes, for garnish (optional)

Directions

1. Make the tomato mixture: Thickly slice, salt and drain the tomatoes. Blot them with paper towel to remove excess moisture and salt. Finely dice the tomatoes and combine them in a bowl with the basil, red onions, garlic and pepper. Mix well.
2. Make the pie filling: In a separate large bowl, combine the bacon, mayonnaise, sour cream, Italian seasoning, garlic powder, Creole/Cajun seasoning, green onion, pimentos, sharp cheddar, mozzarella, pepper jack, parmesan and mustard.
3. Make the crust: Preheat the oven to 350°F (175°C). Using a large biscuit cutter or empty soup can, press the cutter on each bread slice, forming a crustless circle. Using a rolling pin on a clean surface, roll each bread circle until uniformly thin. Lightly butter one side of the bread circle. Gently press the bread circles into a muffin tin, butter side down. Bake for 3-5 minutes, just enough to dry them out but not brown them. Remove from the oven and let cool slightly.
4. Make the pies: Fill each crust halfway with the tomato mixture. Top with 1 to 1 ½ tablespoons pie filling, to just above the crust (the filling will deflate while cooking). Bake for 30 minutes. Remove the muffin tin from the oven and place it on a cooling rack for 15 minutes. Gently run a butter knife around the edges of each mini pie, remove from the pan and serve.

At his backyard BBQ in Houston, Texas, Chef Lucas McKinney of Josephine’s Gulf Coast Tradition is firing up this must-make dish of the summer. It’s called Bayou BBQ Shrimp, and it has a secret ingredient that makes all the difference – Blue Plate Mayo in the grill sauce. That’s the good stuff!

“I grew up on Blue Plate,” Chef Lucas told us. “Not only is Blue Plate my favorite mayo for dipping and spreading, it’s also a secret weapon for grilling.” Watch Chef Lucas reveal his technique for perfect grilling, then grab his Bayou BBQ Sauce recipe below and fire up your grill to taste how good summer can be.

Chef Lucas’ Bayou BBQ Shrimp 

INGREDIENTS:

• 2 cups Blue Plate Mayonnaise
• ½ cup Worcestershire sauce
• 2 teaspoons Dijon mustard
• 2 tablespoons fermented crab paste (substitute shrimp paste or fish sauce if unavailable)
• Zest and juice of 4 lemons
• 2 teaspoons celery salt
• 2 teaspoons smoked paprika
• 4 cloves garlic, finely grated
• About 2 pounds large raw shrimp, peeled with heads on (or other protein)
• ½ cup sliced green onions, for garnish

INSTRUCTIONS:

• In a big bowl, whisk together all sauce ingredients until smooth and well combined.
• Place some of the sauce in a separate bowl and refrigerate, to serve on the side for dipping.
• Grill your shrimp, basting with the remaining sauce as it grills.
• Flip and continue basting until sauce caramelizes and shrimp is fully cooked.
• Garnish with green onions and serve with dipping sauce on the side.

Grilling tricks & tips from Chef Lucas

Bayou BBQ Sauce works for any kind of grill-friendly seafood, including shrimp, oysters and firm, hearty fishes like redfish. And Blue Plate’s egg-yolks-only recipe not only makes it creamy and delicious – it also seals in juicy flavors and keeps foods from sticking to the grill.

Speaking of grilling, here are a few of Chef Lucas’ best tricks and tips:

* Soak wooden skewers for at least 30 minutes to prevent burning.
* Baste and flip often for that perfect caramelized finish.
* Preheat the grill fully for ideal char and easy release.
* Mix Blue Plate into burger patties to hold them together
*Toast buns with a swipe of Blue Plate for golden crispiness.

Meet the Chef:

Chef Lucas McKinney is executive chef at Josephine’s in Midtown Houston, but he’s also got roots in Louisiana and Mississippi. Since opening Josephine’s in 2023, he’s earned acclaim from Texas Monthly, Eater, and CultureMap Houston, which named him 2024’s Rising Star Chef of the Year.

 

Here’s what you’ll need:

Set out different options for the basic sandwich components – whatever is freshest, most interesting, and most colorful. Choose hearty sliced breads for toasting (set the toaster on the table as part of the spread) and some fresh New Orleans style French bread (aka po-boy bread).  

• Crispy Bacon: Hickory smoked bacon, peppered bacon, turkey bacon, and plant-based bacon if you want a vegan option. Pro tip: Roast the bacon in the oven on rimmed sheet pans (1 lb bacon per pan) at 375°F for about 15 minutes.
• Fresh Lettuce: The colder and crispier, the better – such as Romaine or good old iceberg lettuce, because it’s as crispy as lettuce gets.
• Tomatoes: Go for the ripest, prettiest you can find – Roma tomatoes, beefsteak, heirloom or Creole tomatoes. Chill and slice ’em thick.
• Bread: Any great quality sliced breads from white sandwich to crusty sourdough to New Orleans style French bread, if you can get it.
• Extra Toppings & Sides: Set out sliced avocado, sliced cheeses, our Hot & Spicy Pimento Cheese, sliced red onions, salt & pepper, pickles and potato chips.

Layer on the condiments, made with Blue Plate Mayonnaise.

Enjoy a classic BLT made with Blue Plate Mayo, and make it Cajun with some Blue Plate Hot & Spicy and a sprinkle of Tony Chachere’s. Or mix it up with easy-to-make mayo-based condiments such as Hot Dill Pickle Mayo, Louisiana Style Remoulade Sauce, Homemade Ranch Dressing, Pink Fry Sauce, and our famous Hot & Spicy Pimento Cheese – a dip that doubles as a sandwich spread.

Prep Ahead: How to Assemble a BLT Bar.

One great thing about a BLT Bar is it can be prepped mostly ahead of time. Cook the bacon, arrange it on a platter on paper towels, and keep it warm. Make your sandwich spreads and sauces and refrigerate them until the last minute. When it’s time to eat, slice and arrange the tomatoes, lettuce and other toppings on platters. Then set out the condiments, fire up the toaster and ring the dinner bell!

How do you BLT? So many ways.

Got left-over collard greens? Make a “Cajun BLT” sandwich with Louisiana-style smoked sausage on fresh New Orleans po-boy bread, dressed with cooked collards, tomatoes and Blue Plate Hot & Spicy Mayo. 

Or how about hickory smoked bacon, beefsteak tomato, Romaine lettuce, and Hot & Spicy Pimento Cheese (see the recipe for this sandwich spread and dip below) on toasted sourdough? A BLT Bar feeds your crew with something to please every taste, all dressed to perfection with Blue Plate Mayonnaise – That’s the good stuff!

Our Famous Hot & Spicy Pimento Cheese Recipe:

Ingredients

• 4 ounces extra-sharp cheddar cheese, shredded
• 4 ounces pepper jack cheese, shredded
• 4 ounces aged gouda cheese, shredded
• 4 ounces cream cheese
• 1/2 cup Blue Plate® Hot & Spicy Mayonnaise
• 1 (4 ounce) jar pimentos, drained
• 1/4 cup green onions, chopped
• 1 tablespoon grated sweet onion
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon coarse salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon granulated sugar

Directions

Combine the cheddar, pepper jack, gouda, cream cheese, mayonnaise, pimentos, onions, Worcestershire sauce, salt, paprika and sugar in a bowl and mix well. Divide the mixture in half and place half in the bowl of a food processor and pulse until somewhat smooth. Transfer the mixture to a large bowl with the remaining cheese and fold together. Refrigerate for at least 2 hours and up to overnight to allow the flavors to meld.

At Hogs For The Cause 2025, one incredible recipe stole the show in the Blue Plate® Mayonnaise Best Side category. Congratulations to Team Stabbin’ for bringing the heat (and the sweet) with this dream of a winning side dish. Whether you’re planning your next backyard bash or just want to savor a taste of the South, this side will bring serious Louisiana flavor to your table. That’s the good stuff!

Captain’s Smoked Bacon-Wrapped Shrimp with Louisiana White Sauce

Recipe courtesy of Hogs For The Cause Team Stabbin’

INGREDIENTS

Shrimp:

• 1 pound jumbo raw shrimp, peeled and deveined (leave tails on)
• 1 pound uncured bacon
• 1 cup olive oil
• Juice of 2 limes
• 3 cloves garlic, diced
• Wooden toothpicks, soaked in water for 20 minutes
• 2 tablespoon Cavender’s Greek Seasoning
• 1 tablespoon salt

 

Louisiana White Sauce:

• 1 cup Blue Plate® Mayonnaise
• ½ cup cider vinegar
• 2 tablespoons cane syrup
• 1 tablespoon prepared horseradish
• 1 teaspoon black pepper
• Juice of 1 lemon
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• ½ jalapeño, seeded and diced
• 1 tablespoon diced pickles (spicy style if available)

INSTRUCTIONS

1. Whisk together the olive oil, lime juice and garlic. Add the shrimp; cover and marinate in refrigerator overnight.
2. Make the Louisiana White Sauce: In a bowl, whisk all sauce ingredients together. Cover and refrigerate for at least 8 hours or overnight.
3. Drain the shrimp and season with the Greek seasoning and salt. Wrap each shrimp with bacon and secure with a soaked toothpick.
4. Smoke the shrimp at 250°F for 1 hour using applewood chips or chunks.
5. Arrange the shrimp in a pinwheel on a platter with tails pointed inward. Drizzle generously with Louisiana White Sauce and garnish with chopped chives.

 

Blue Plate Mayo isn’t just for dressing a burger bun. It’s the Southern grill master’s power ingredient – and once you try it you’ll never look back. Whatever’s on the grill, whipping Blue Plate into your marinades and basting sauces will lock in juices and flavors and create a perfect char and a crispy sear. Bring the flavor like a pro with our classic recipes for seafood, steaks, chicken, burgers and more, complete with sauces and marinades – plus delicious veggies, sides, dressings and dips made extra rich and delicious with Blue Plate – That’s the good stuff!

Sensational Seafood

The magnificent non-stick power of Blue Plate Mayo is real! As a marinade or baste, Blue Plate Mayo seals in delicate seafood flavors, helps hold fish together on the grill, and prevents sticking and flaring.

• Grilled Blackened Shrimp Skewers –Jumbo Gulf shrimp are tossed in a mixture of Blue Plate Mayo and spices to seal in juicy flavors on the grill.

• Grilled Red Snapper with Avocado Mayonnaise and Salsa Verde – Whip up our Blue Plate avocado mayo to seal in the delicate flavor of the fish – and hold it together, too. Try it with any firm, white fish.

Burgers & Dogs

Take burgers and dogs to the next level with delicious mix-ins and flavorful toppings that start with your favorite mayo.

• Cajun Smash Burger – Mixing Blue Plate Mayo into the burger meat holds these burgers together under pressure. Spread a little Blue Plate on the bun tops before toasting them on the griddle.
• The Ultimate Hamburger – With Blue Plate Mayo mixed into the burger meat along with steak sauce and Worcestershire, this burger’s flavor and juiciness are top notch.
• Grilled Burgers with Pineapple Salsa & Alabama-Style White BBQ Sauce – A favorite recipe along the Gulf Coast, these burgers will bring a taste of the tropics to any poolside, patio, backyard or porch cookout. Delish!
• Slaw Dogs – Our popular, traditional coleslaw adds crunch and creaminess to your favorite grilled hot dogs.

Juicy Grilled Meats

These flavored mayonnaise spreads and marinade recipes do triple duty for your favorite grilled meats and fish by adding flavor, keeping the grill from flaring up, sealing in juices and keeping foods from sticking to the grill. The magnificent non-stick power of Blue Plate Mayo is real!

• Perfectly Grilled Chicken with Creole Mustard Mayonnaise Marinade – So easy to make and great-tasting, too! Marinate for two hours or overnight for best results.
• Perfectly Grilled Ribeyes with Tarragon Mayonnaise – Juicy ribeyes + flavorful tarragon mayo = non-stick grilling at its finest.

Perfect Grilled Veggies

Grilled veggies are a wonderfully smoky treat and the perfect accompaniment to grilled seafood, meats and burgers.

• Grilled Artichokes with Lemon Caper Aioli – Grilled rather than steamed artichokes offer more flavor, and the lemony, garlicky aioli made with Blue Plate is perfect for dipping.
• Smoked Corn (Elote) – This side dish made the winning lineup at the Hogs for the Cause Barbecue competition in New Orleans.
• Mexican Street Corn – A traditional dish sold by street vendors in Mexico and the Southwest, this recipe features mayo, sour cream and crumbled cotija or feta. Yum.

Sides & Slaws

Sides, salads and slaws made extra rich ‘n creamy with the good stuff – oh yeah! At each stage in the preparation of a grilled feast complete with side dishes, Blue Plate is the power ingredient that Southern grill masters can’t do without.

Get more info on Blue Plate Mayo non-stick grilling & more recipes.

The only thing we love more than a deviled egg is a whole tray of ’em. This Southern staple shows up dressed to impress at every Easter dinner, potluck, baby shower, barbecue and boil. Choose from our favorite Southern deviled egg recipes, dressed up with Cajun spices, spicy shrimp, crispy chicken cracklins, and tangy dill pickles – and don’t miss our crowd-pleasing deviled egg dip that uses only 6 eggs. For the richest, creamiest deviled eggs on the table, mix in a few dollops of Blue Plate Mayo. That’s the good stuff!

Classic Deviled Egg Dip 

Bloody Mary Deviled Eggs

Chicken Cracklin’ Deviled Eggs 

Dill Pickle Deviled Eggs 

Bang Bang Shrimp Deviled Eggs

Basic Stuffed Eggs

Spicy Cajun Deviled Eggs

 

 

A record-breaking year!

A big shout-out to the phenomenal teams who spent all year raising a record-breaking $5.25+ million, dishing out mouthwatering eats, and bringing the good times soaring at Hogs. Every single team knocked it out of the park, but a select few truly sizzled. Meet the 2025 Champions:

🏆 2025 Hogs for the Cause Awards

💰 Top Fundraising Teams

This is where we get to be a mayo with a mission.

Hogs for the Cause is an annual celebration of year-round fundraising efforts to help kids fighting brain cancer. It’s the premier nationwide funding source for outreach services to these children and their families, and Blue Plate Mayo is proud to be a sponsor and supporter. Didn’t make it to the fest? You can crack open your piggy bank and donate anytime, all year long.

MAKE A DONATION

A recap of Hogs For The Cause 2025:

🔥 BBQ Battles: 95+ teams cooked for the win, including the 2024 winning teams who came back for more.

🎶 Live Music & Dancing: Multiple stages rocked with national and local Nola bands all weekend long, including Charley Crockett, Zach Top, Willow Avalon, JD McPherson, and more.

🍻 Food, Drinks & Fun: From craft cocktails to the South’s best sweet tea to ice-cold beer, there was no shortage of sips to wash down all that tasty BBQ. Stay tuned for news on next year’s festival at hogsfest.org.

Get festive at home: Make Blue Plate’s Hot & Spicy Pimento Cheese

GET RECIPE

Mardi Gras season means the aromas of everything delicious will be coming from kitchens up and down the block. And whether you’re marching in costume on the route, or catching throws, or hosting a krewe of friends at home, you’re gonna need party food that’s big, bold, and joyful – just like Mardi Gras Day. Set the table with purple, green and gold and roll into Mardi Gras with our downright delicious recipes, all made extra rich ‘n tasty with Blue Plate Mayo – That’s the good stuff!

Parade Day Po-Boys

 

As the Official Mayo of the Po-Boy, we like to think our po-boy recipes are Mardi Gras royalty! We’ve even got our own Po-Boy Guide so you can dive deep into New Orleans po-boys, how to dress them and where to eat them.

Mini Po-Boy Party Platter

Creole Hot Sausage Po-Boy

Roast Beef Debris Po-Boy

Fried Blackened Shrimp Po-Boy

Cochon de Lait Po-Boy

Handheld Street Bites

 

We all need a hand free to catch beads or hold a drink during Carnival, so why not plan for it? Get parade ready with these street snack favorites that are easy to make and fun to eat at Mardi Gras.

Crawfish Hand Pies

Cajun Pigs in a Blanket

Crawfish Fritters with Spicy Comeback Sauce

Classic Ham & Swiss Sliders

Muffuletta Wrap

The Big Easy Buffet

 

Here’s how to fuel up for a full day of parading, walking and dancing with the ultimate Mardi Gras party spread! These festive bites and classic New Orleans party foods will keep your krewe satisfied from Zulu through to the last truck parade.

Jalapeño Pimento Cheese Dip

Bloody Mary Deviled Eggs

Fancy Cajun Crab Dip

Jambalaya Quiche

Muffuletta Pasta Salad

Devilishly Good Chocolate Mayo Cupcakes

 

A corn dog bar is a fun and easy way to feed a crowd – just stack some piping hot corn dogs on a platter and pair them with dips, sauces, and sides to create a spread everyone will love. Perfect for picnics, kids’ parties, or any laid-back gathering, corn dogs are simple to serve, easy to eat with a drink in one hand – and it’s fun to reinvent this all-American classic with Louisiana flavors.

Serve a corn dog bar to remember:

• Start with a tray piled high with golden, crispy corn dogs: Stick to classic corn dogs made with hot dogs, or mix it up with mini corn dogs, veggie options and “Cajun corn dogs” (made with boudin, a spicy Cajun pork and rice sausage).

•  Bring on the sauces and dips! Elevate this retro snack into something special with hot honey mayo, Creole mustard, spicy remoulade sauce, creamy ranch dressing – you name it.

• Don’t forget toppers and sides, like crispy fried onions and pickle relish, Southern staples like spicy pimento cheese dip, and a nice crunchy coleslaw.

Top 10 Corn Dog Sauces, Dips & Sides

Get the recipes and try out our favorite sauces, dips and sides to serve with corn dogs – all made extra rich ‘n creamy with Blue Plate Mayo – That’s the good stuff!

1. Louisiana Style Hot Honey Mayo

A little spicy, nice and creamy, and plenty sweet, this is the Louisiana style corn dog dipper that no corn dog spread should be without.

2. Hot Dill Pickle Mayo

For pickle lovers who happen to be Southern, this is the dream. Slather it on a corn dog and enjoy one of the South’s favorite flavors.

3. Tiger Mayo

Tiger Sauce is another Louisiana classic that, when paired with rich ‘n creamy Blue Plate Mayo, delivers the sweet heat we love.

4. Pink Fry Sauce

This sauce is a Gulf coast classic that many of us in Alabama, Mississippi and Louisiana grew up with as a dipper for anything fried – and for corn dogs of course.

5. Louisiana Style Remoulade Sauce

Full of classic Creole flavors, this is Louisiana’s spicy version of a traditional French sauce for seafood. Here in the Gulf South it’s popular as a condiment and dipping sauce for anything dippable!

6. Hot & Spicy Pimento Cheese

A classic Southern dip that is always invited to the party. Mixing Blue Plate Hot & Spicy Mayonnaise with three cheeses brings it to a whole new level.

7. Ranch Dressing 

Homemade is the best, and surprisingly easy to make with help from Blue Plate Mayonnaise. Store the dressing for up to a week in a closed container in the refrigerator.

8. Creole Hot Corn Dip

Red bell peppers and green jalapeños add color and flavor to this cheesy, hot and bubbly dip. It’s seasoned Creole style – a perfect side dish for a corn dog spread.

9. Sriracha Comeback Sauce

“Comeback” sauce comes from Mississippi and has won the hearts and tastebuds of the whole Gulf South. This version has a little kick from a spicy Vietnamese style Sriracha sauce.

10. Southern Kick Coleslaw

A classic slaw with some extra Louisiana style heat provided by Blue Plate Hot & Spicy Mayonnaise. Serve it chilled as a nice and crunchy side dish.

 

 

Part of the fun of being an Official Sponsor of the 2025 New Orleans Super Bowl Host Committee is sharing the big flavors of the Big Easy. Because in a city like ours that lives to eat, every game day is a feast. New Orleans football fans always bring big flavor to the table, so we’ve rounded up our most score-worthy recipes for your game day spread, all made with the rich and creamy goodness of Blue Plate – That’s the good stuff! Get ready to turn game day into a true celebration of food, friends and football.

Cajun Pigs In A Blanket

Bayou Hot Chicken Dip

Creole Hot Sausage Po-Boy

Game Day Spicy Fried Chicken Sandwich

Hot & Spicy Pimento Cheese

Crispy Baked Chicken Wings with Spicy Ranch Dressing